宝宝私家菜

• 出 处: 家庭(育儿)
• 发表日期: 2002年04期
• 关键词: 红曲粉 蒸熟 沸水冲泡 无盐 压出 隔水 食材 主面 吐司 美国大杏仁

熘肝尖用料:羊肝,玉兰片,水发木耳,荸荠,青菜心,植物油,酱油,精盐,料酒,水淀粉,葱姜蒜末,白胡椒,白糖。制法:将肝切片,用水淀粉、精盐、料酒抓匀上浆,荸荠切片,青菜心切段,玉兰片切片,木耳撕小块,均用水烫一下备用。将酱油、清汤、水淀粉、白胡椒、料酒、白糖、精盐放在一个碗内,兑成味汁待用。将油放锅内,烧七成热,将羊肝逐片下入油锅滑透捞出。锅内留少量油,放入葱姜蒜末,煸出香味烹入醋,随

熘 liver tip material: lamb liver, Magnolia tablets, water fungus, water chestnuts, cabbage heart, vegetable oil, soy sauce, salt, cooking wine, water, starch, onion ginger and garlic, white pepper, sugar. System of law: the liver slices, water, starch, salt, cooking wine grading, water chestnut slices, cabbage heart section, slices of Magnolia tablets, fungus tear pieces, all hot water about spare. The soy sauce, broth, water starch, white pepper, cooking wine, sugar, salt placed in a bowl, against the sauce stand. Put the oil in the pan, burn Qi Cheng heat, the sheep by the film one by one into the pan and slide out. Keep a small amount of oil pot, add onion ginger minced garlic, boil out the flavor into the vinegar, with